I have used zucchini in pesto recipes and this is the first time I am trying it in an Indian dish. Basically, I have substituted rava (semolina) in the traditional South Indian upma kichchadi recipe with zucchini "noodles". I cannot think if any vegetable locally available in India can be used as a similar substitute. Perhaps, carrots cut into long thin strips can be used as healthy "noodles".
I guess for the best results one needs to use spiralized zucchini but I just cut them into very thin strips of about 3-5 mm square.
Ingredients (serves 2)
- One medium size zucchini cut into long thin strips
- Carrots (1/4 cup chopped)
- Green beans (1/4 cup cut into 1 cm long)
- Peas (1/4 cup)
- Capsicum (1/4 cup)
- Ginger (1 tsp chopped)
- Green Chillies (1-2 chopped)
- Curry leaves
- Mustard seeds (1/2 tbsp)
- Split black gram (1/4 tbsp)
- Split Bengal Gram (1/4 tbsp)
- Asafoetida (1/4 tsp)
- Turmeric powder (1 pinch)
- Salt to taste
- Heat the oil in a wide bottom pan or wok and temper the mustard seeds, black gram and Bengal gram
- Roast green chillies, ginger and curry leaves
- Stir fry the vegetables (not the zucchini)
- When the vegetables are half cooked, add the zucchini strips and stir them well
- Add the turmeric powder, salt and asafoetida
- Sprinkle water as needed to prevent the vegetables from sticking to the bottom. Zucchini, by its nature, lets out its moisture while cooking so control the water added.
- Stir and mix well till the zucchini is cooked al dente